Spicy Furikake Avocado Fries with Wasabi Mayo
Move over, potato wedges—there is a new fry in town, and it is packing serious umami. These Spicy Furikake Avocado Fries are a textural masterpiece: buttery, rich avocado slices encased in a shattering crisp crust of panko and savory furikake seasoning. Growing up, furikake was primarily a rice topper, but its potential to transform simple ingredients into flavor bombs is undeniable. The combination of toasted sesame seeds, dried seaweed, salt, and sugar provides a depth that ordinary seasoning cannot match. When paired with the fiery, nasal-clearing kick of homemade wasabi mayo, this dish bridges the gap between indulgent comfort food and nutrient-dense eating. Rich in heart-healthy monounsaturated fats and fiber from the avocados, this recipe proves that snack time can be both delicious and nourishing. Whether you air-fry them for a quick bite or bake them for a dinner party appetizer, this Japanese-fusion dish is guaranteed to disappear from the plate in seconds.
The Masterplan
Preheat your air fryer to 375°F (190°C) or your oven to 400°F (200°C). If baking, line a sheet pan with parchment paper.
Set up a standard dredging station with three shallow bowls. Place the flour in the first bowl. Whisk the eggs in the second bowl. Mix the panko breadcrumbs, furikake, and Shichimi Togarashi in the third bowl.
Take an avocado wedge and coat it lightly in flour, shaking off any excess.
Dip the floured wedge into the egg wash, ensuring it is fully moistened.
Press the wedge firmly into the panko-furikake mixture to ensure a thick, even coating of crumbs and seeds.
Arrange the coated fries in a single layer in the air fryer basket or on the baking sheet. Do not overcrowd.
Spray the fries generously with avocado oil spray to promote browning.
Air fry for 8-10 minutes or bake for 12-15 minutes, flipping halfway through, until the crust is golden brown and crispy.
While the fries cook, whisk together the mayonnaise, wasabi paste, soy sauce, and lime juice in a small bowl until smooth.
Serve the fries immediately while hot and crispy, alongside the chilled wasabi mayo for dipping.
Perfect Pairings
Viral Pistachio Kunafa Stuffed French Toast: The Ultimate Fusion Brunch
Viral Dubai-Style Pistachio Kunafa Chocolate Bark
Golden Miso-Honey Glazed Crispy Salmon Rice Bowl
Gather Your Energy
Step by Step
Preheat your air fryer to 375°F (190°C) or your oven to 400°F (200°C). If baking, line a sheet pan with parchment paper.
Set up a standard dredging station with three shallow bowls. Place the flour in the first bowl. Whisk the eggs in the second bowl. Mix the panko breadcrumbs, furikake, and Shichimi Togarashi in the third bowl.
Take an avocado wedge and coat it lightly in flour, shaking off any excess.
Dip the floured wedge into the egg wash, ensuring it is fully moistened.
Press the wedge firmly into the panko-furikake mixture to ensure a thick, even coating of crumbs and seeds.
Arrange the coated fries in a single layer in the air fryer basket or on the baking sheet. Do not overcrowd.
Spray the fries generously with avocado oil spray to promote browning.
Air fry for 8-10 minutes or bake for 12-15 minutes, flipping halfway through, until the crust is golden brown and crispy.
While the fries cook, whisk together the mayonnaise, wasabi paste, soy sauce, and lime juice in a small bowl until smooth.
Serve the fries immediately while hot and crispy, alongside the chilled wasabi mayo for dipping.